Beef Trinchado
Easy to make, better to eat – this is hands-down one of the best dishes to make when you’re having friends over for one of those unpretentious, relaxed evenings!
Trinchado is a traditional, Portuguese-inspired South African dish that is made with tender rump steak, lots of chilis, garlic, olives and wine! Eaten with your hands, this saucy dish is best enjoyed with chunks of fresh, warm Portuguese bread, French fries and an ice cold beer.
Beef Trinchado
Trinchado is a traditional, Portuguese-inspired South African dish that is made with tender rump steak, lots of chilis, garlic, olives and wine! Eaten with your hands, this saucy dish is best enjoyed with chunks of fresh, warm Portuguese bread, French fries and an ice cold beer.
Ingredients
- 1 kg rump steak (200g per person)
- ½ cup all purpose flour
- 60 ml olive oil
- 60 ml butter
- 3-4 garlic cloves (finely chopped)
- 2 brown onions (finely chopped)
- 3 bay leave
- 1 tsp dried chili flakes
- 2-3 small red chilis (finely chopped)
- 1 cup white wine
- 25 green or purple olives (pitted)
- 1 can good quality tomato soup (optional but ensures a thick sauce with bread!)
- 1 tsp brown sugar (optional)
- Salt & pepper
Instructions
- Cut the rump into cubes of 3x3 cm and coat completely with the flour. Season thoroughly.
- Over high heat and in a heavy cast iron casserole, add half of the butter and half of the olive oil. In small batches, brown and caramelize the meat. Remove from the casserole and set aside.
- Turn the heat down to medium and add the remaining oil and butter to the casserole. Add the garlic, onions, bay leaves, chili powder and fresh chilis. Fry for 3-5 minutes or until the onions are translucent. Add the wine, deglaze the casserole and reduce for another 3-5 minutes.
- Return the meat to the casserole and add the olives and tomato soup. Cook for 10-12 minutes or until the sauce begins to thicken and the meat are cooked through – be careful not to overcook the meat as this will result in the meat becoming tough.
- Season with salt and pepper and a little bit of brown sugar if necessary.
- Serve with fresh parsley and warm, Portuguese bread.
Notes
- I prefer to use white wine instead of red as red wine tends to give the meat a dark, purplish color.
- Use as many or few chilis as you desire!
- Sear and brown the meat thoroughly as this creates a lot of flavor. However, be careful not to overcook the rump as it will become tough.
This is the best trinchado recipe, the white wine and tomato soup are the perfect additions instead of red wine . Totally delicious
Thank you Adele! So glad if you enjoyed it. Hope you’ll be trying out some other recipes as well!